Holiday Wreath Appetizer

1 package (8 oz.) cream cheese, softened

1/2 cup sour cream

Remove crescent dough from packaging (do not unroll). Cut each tube into eight slices. Arrange in an 11-in. circle on an ungreased 14-in. pizza pan.

Bake at 375° for 15-20 minutes or until golden brown. Cool for 5 minutes before carefully removing to a serving platter; cool completely.

In a small bowl, beat the cream cheese, sour cream, dill and garlic powder until smooth. Spread over wreath; top with broccoli, celery and red pepper. Form a bow garnish with celery leaves. Yield: 16 servings.

Lemon Cheesecake Squares

Lemon Cheesecake Squares

Crust:

3/4 cup shortening
1/3 cup packed brown sugar
1 1/4 cups all-purpose flour
1 cup rolled oats
1/4 teaspoon salt
1/2 cup seedless raspberry jam

Filling:
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
1/4 cup all-purpose flour
4 eggs
1/3 cup lemon juice
4 teaspoons grated lemon peel

In a mixing bowl, cream shortening and brown sugar. Combine the flour, oats and salt; gradually add to creamed mixture. Press dough into a greased 13-in. x 9-in. x 2-in. baking dish. bake at 350 degrees for 15-18 minutes or until golden brown. Spread with jam.

For filling, beat the cream cheese, sugar and flour until fluffy. Add the eggs, lemon juice and peel just until blended. Carefully spoon over jam. Bake at 350 degrees for 30-35 minutes or until center is almost set. Cool on a wire rack. Cover and store in the refrigerator.

To cut into squares, dip knife in warm water and between each slice, cleaning as needed.

Basic Crumb Pie Crust

This basic recipe for a crumb pie shell is perfect for any chilled or frozen pie.

Basic Crumb Pie Crust

1 1/2 cups fine crumbs
1/4 cup granulated sugar
1/2 cups butter, melted

Make crumbs in the food processor or crush in a zip top baggie. You can make crumbs from graham crackers, cereal, vanilla wafers, chocolate cookies, gingersnap cookies (or any other cookie). Mix crumbs and sugar together; stir in melted butter. Line pie plate with mixture, pressing firmly into place. Chill for 20 minutes or bake at 350° for 10 minutes. Makes 1 pie shell, 9-inch.

Variation:  For a cinnamon crust, use graham cracker crumbs and mix in 1/2 teaspoon of cinnamon along with sugar and butter.

Pineapple Bread Pudding

8 slices Italian bread
3 eggs, beaten
3/4 cup low-fat milk
1 cup butter, melted
2 cups white sugar
1 (20 oz.) can pineapple chunks, (do not drain)
3 tablespoons powdered sugar

Preheat an oven to 350 degrees F. Grease a 9×13 inch baking dish. Cut the bread into 1 inch pieces and place on a baking sheet. Toast for 8 to 10 minutes, stirring occasionally, until lightly browned. Remove from oven and reserve. Beat the eggs, milk, butter, and sugar in a large bowl until well combined. Stir in the pineapple w/liquid and the toasted bread cubes and toss until coated. Pour mixture into the prepared pan. Bake until puffed and golden, about 45 minutes. Serve warm with a sprinkle of powdered sugar for garnish.

Mexican Chocolate Cake

1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1 1/2 tsp cinnamon
3/4 tsp cayenne pepper
1 tsp vanilla
1 tbsp white vinegar
5 tbsp vegetable oil
1 cup cold water
2 tbsp powdered sugar

Pre-heat oven to 350 degrees and lightly grease a 9 inch cake pan.

In a large bowl, combine the flour, sugar, cocoa, baking soda, cunnamon and cayenne. Add the vanilla, vinegar, oil and water and stir until just combined. Pour into the cake pan and bake for 30 minutes, or until a knife inserted in the center comes out clean. Remove from oven and sprinkle with the powdered sugar.

Lemon Cooler Cake

My step-son, Jeremiah, has made this several times and it is delicious!

Lemon Cooler Cake

1 (18.25 ounce) package lemon cake mix
1 cup hot water
1 cup cold water
2 (3 ounce) packages lemon flavored gelatin mix
1 cup milk
1 (3.4 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed

Prepare cake and bake according to package directions in a 9×13 inch baking dish. With a fork, poke holes all over top of cake. Combine 1 cup hot water and 1 cup cold water with one package of lemon gelatin. Stir until gelatin is dissolved, and pour mixture over cake. Chill in refrigerator until cool.

In large bowl stir together milk, vanilla pudding mix and remaining package of lemon gelatin until powders are dissolved. Fold in whipped topping and spread mixture over cake. Refrigerate until serving.

Amish White Bread

I made this bread last week and it turned out splendidly. The taste was very similar to my Sweet Sourdough Bread without the sourdough. Very good!

Amish White Bread

2 cups warm water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F  for 30 minutes. I brushed my with melted butter after they came out of the oven.

This recipe is shared with Tuesdays at the Table and Tasty Tuesdays.

Garlic Cheese Biscuits

These simple drop biscuits are delicious with any supper!

Garlic Cheese Biscuits

2 cups all purpose flour
1 tbsp. baking powder
2 tsp. sugar
1/2 tsp. cream of tartar
1/4 tsp. garlic powder
1/4 tsp. salt

1 cup shredded cheddar cheese
1/2 cup softened butter
1 cup milk

Garlic Butter

1/2 stick unsalted butter, melted
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon dried parsley flakes

Preheat oven to 450 degrees. In a bowl, stir together flour, baking powder, sugar, cream of tartar, garlic powder, and salt. Cut butter into flour until mixture resembles coarse crumbs. Add cheese and milk. Stir just until combined. If you over stir, you will end up with tough, heavy biscuits!

Drop dough onto greased baking sheet by rounded tablespoons and bake for 10 – 12 minutes or until til golden brown.

Meanwhile, in a small bowl, mix together melted butter, garlic powder, salt, and parsley. Brush biscuits with garlic butter after you pull them from the oven. Makes about 12 biscuits.

Note: You could use buttermilk instead. Just add 1/4 tsp. baking soda to dry ingredients. If the mixture seems a little dry add a bit more buttermilk.

Squash Rolls

Raspberry Almond Shortbread Cookies

This recipe comes from Gooseberry Patch’s 101 Cupcake, Cookie, and Brownie Recipes Cookbook.

Raspberry-Almond Shortbread Cookies

2/3 c. sugar
1 c. butter, softened
2 t. almond extract, divided
2 c. all-purpose flour
1/2 c. seedless raspberry jam
1 c. powdered sugar
2 to 3 t. water

Using an electric mixer on medium speed, combine sugar, butter and 1/2 teaspoon almond extract until creamy. Reduce speed to low and add flour. Continue beating until well mixed. Shape dough into one-inch balls. Place 2 inches apart on ungreased baking sheets. Gently press a thumbprint in center of each cookie. Fill each with about 1/4 teaspoon jam. Bake at  350 degrees for 14 to 18 minutes, until edges are lightly golden. Let cool one minute on baking sheets. Remove cookies to wire racks to cool completely. Combine remaining extract, powdered sugar and water; drizzle lightly over cookies. Makes 3 -1/2 dozen.

Next Page »